Effect of Solid-State Fermentation on PlantSourced Proteins: A Review

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Food Reviews International

ISSN: (Print) (Online) Journal homepage: www.tandfonline.com/journals/lfri20

Effect of Solid-State Fermentation on Plant-

Sourced Proteins: A Review

Xiaoyu Feng, Ken Ng, Said Ajlouni, Pangzhen Zhang & Zhongxiang Fang

To cite this article: Xiaoyu Feng, Ken Ng, Said Ajlouni, Pangzhen Zhang & Zhongxiang Fang

(30 Oct 2023): Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review, Food

Reviews International, DOI: 10.1080/87559129.2023.2274490

To link to this article: https://doi.org/10.1080/87559129.2023.2274490

license by Taylor & Francis Group, LLC.

Published online: 30 Oct 2023.

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Eect of Solid-State Fermentation on Plant-Sourced Proteins: A

Review

Xiaoyu Feng, Ken Ng, Said Ajlouni, Pangzhen Zhang, and Zhongxiang Fang

School of Agriculture and Food, Faculty of Sciences, University of Melbourne, Parkville, Australia

ABSTRACT

The growing interest in plant-based proteins is driven by sustainability

concerns and potential adverse reactions to animal protein consumption.

Plant proteins, while promising, are known for their inferior digestibility

compared to animal counterparts. Solid-state fermentation (SSF) oers an

ancient, cost-eective approach to address this limitation. SSF enhances

plant-based foods by augmenting protein content through microbial hydro-

lysis, thereby improving overall nutritional quality. This method not only

boosts protein digestibility but also reduces larger polypeptides, generates

bioactive peptides, renes amino acid proles, and eliminates anti-nutritional

factors such as trypsin inhibitors and tannins. Further investigation is essen-

tial to optimize the purication of protein isolates and examine their beha-

viour during digestion and absorption using in vitro, cellular, and in vivo

models. In conclusion, SSF represents a promising, cost-eective, and high-

yield processing method to produce nutritionally enhanced plant proteins,

aligning with the demands of both the industry and consumers.

KEYWORDS

amino acid proﬁle; bioactive

peptides; protein hydrolysis;

protein digestibility;

molecular weight; protein

content

Introduction

Fermentation is an ancient food processing technology used to extend the shelf-life of food and

enhance its nutritional and organoleptic properties.

[1]

Numerous biochemical changes occur during

fermentation, leading to altered nutritive and anti-nutritive compositions and affecting product

properties such as bioactivity and digestibility.

[2]

Submerged (SmF) and solid-state fermentations

(SSF) are two types of fermentation processes, where microorganisms are grown in liquid form for

SmF but on a solid support for SSF. SSF offers numerous advantages over conventional SmF systems,

such as lower water and energy requirements, higher protein productivity and less stringent require-

ment for sterile medium.

[3]

Recently, there has been a notable surge in the application of fermentation technology in various

industries such as food, chemicals and pharmaceuticals.

[4]

When considering the application of SSF to

improve the nutritional properties of the plant foods such as cereals, grains, and oilseeds examination

of protein content is imperative as they represent a substantial source of protein. The fermentation

process may also modify the protein’s composition and nutritional profile. Prior studies have

established that fermentation leads to improvements in the quality and bioavailability of protein,

owing to reducing anti-nutritional factors (ANFs) and the degradation of complex macromolecular

proteins to simpler smaller proteins, peptides and free amino acids.

[5]

While a significant body of literature exists on the fermentation of animal-derived proteins, mainly

milk products, shifting consumer preferences and health considerations have shifted the focus towards

CONTACT Pangzhen Zhang pangzhen.zhang@unimelb.edu.au School of Agriculture, Food and Ecosystem Science, Faculty

of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Zhongxiang Fang zhongxiang.fang@unimelb.edu.au

Parkville, Victoria, Australia

FOOD REVIEWS INTERNATIONAL

https://doi.org/10.1080/87559129.2023.2274490

This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://

creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the

original work is properly cited, and is not altered, transformed, or built upon in any way. The terms on which this article has been published allow the

posting of the Accepted Manuscript in a repository by the author(s) or with their consent.

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